Saturday: Chicken, potato, and fennel gratin.

This is a recipe from the Le Menu archive.

Cook 600-700g starchy potatoes in their skins and then peel them and cut them into pieces lengthwise. Thinly slice (on the mandoline) two fennel bulbs. Put the fennel in a buttered baking dish, top with the potatoes, and pour over a mixture of 200ml of light cream and 50ml of veggie bouillon. Toss in a 200C oven. Season four chicken leg quarters with salt, pepper, and a Tbs of freshly crushed fennel seed, then brown them well in clarified butter. Top the gratin with the chicken, sprinkle over any remaining fennel seed, and return to the oven for another 20-30 minutes or until the chicken is done.

We ate this very nice dish with a big green salad.